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Directions Crust:
Preheat oven to 375°F.
Prepare Graham cracker crumb crust:
In a bowl, combine Graham cracker crumbs, ¼ cup sugar, and walnuts.
Stir in melted butter.
Press onto the bottom of a 9-inch and 2″ up the sides of a 9″ springform pan.
Set aside.
Directions Cheesecake:
For the filling, in a large mixing bowl, beat together cream cheese, sugar, flour, vanilla, and almond extracts just until smooth on medium speed.
Add eggs all at once; beat with an electric mixer on low just until blended. (Don’t over-beat, that will cause your cheesecake to crack)
Stir in sour cream.
Pour filling into prepared Graham cracker crust.
Bake in a 375°F preheated oven for 60 minutes or until the center is set. To test for doneness, gently shake the pan. When done, a 1″ wide section of the center will jiggle slightly upon shaking. (Watch it so the top does not over-brown or burn.)
Cool the cheesecake on a wire rack for 10 minutes.
Using a metal knife or spatula, loosen the sides of the cheesecake from the pan.
Cool for 30 minutes more.
Remove the sides of the pan.
Cool for 2 hours more.
Cover with plastic wrap and chill thoroughly in the refrigerator.